**Author details**

Afam I.O. Jideani Department of Food Science and Technology, School of Agriculture, University of Venda, South Africa

\*Address all correspondence to: afam.jideani@univen.ac.za

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**5**

*Introductory Chapter: Banana Nutrition - Function and Processing Kinetics*

*DOI: http://dx.doi.org/10.5772/intechopen.85884*

[1] Sidhu JS, Zafar TA. Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety. 2018;**2**(4):183-188. https://doi.

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**References**

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[3] Dale J, Paul J-Y, Dugdale B, Harding R. Modifying bananas: From transgenics to organics? Sustainability (MDPI). 2017;**9**:333. DOI: 10.3390/su9030333

[4] Dale J, James A, Paul J-Y, Khanna H, Smith M, Peraza-Echeverria S, et.al. Transgenic Cavendish bananas with resistance to Fusarium wilt tropical race 4. Nature Communications. 2017;**8**:1496. DOI: 10.1038/s41467- 017-01670-6. www.nature.com/

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naturecommunications

Accessed 17-11-2018

*Introductory Chapter: Banana Nutrition - Function and Processing Kinetics DOI: http://dx.doi.org/10.5772/intechopen.85884*
